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Method for producing granular soy sauce and granular soy sauce

a technology of granular soy sauce and soy sauce, which is applied in the field of granular soy sauce and granular soy sauce, can solve the problems of insufficient technique for preventing caking, insufficient granular soy sauce according to patent documents 1 and 2, and insufficient granular soy sauce to prevent caking, etc., to achieve the effect of preventing caking and preventing caking

Inactive Publication Date: 2014-01-09
KIKKOMAN CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides a method for making granular soy sauce that doesn't cake and a granular soy sauce that doesn't cake.

Problems solved by technology

Since powdered soy sauce is hygroscopic, it tends to adsorb water contained in the air.
The particulate soy sauces according to Patent Documents 1 and 2, however, are still insufficient to be prevented from caking.
However, the soy sauce has its flavor extremely deteriorated by heating.
With the granular seasoned food according to Patent Document 5, moreover, the edible oil is sprayed to avoid deposition of the food material on the reduction roll, and this technique is not sufficient for prevention of caking.

Method used

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  • Method for producing granular soy sauce and granular soy sauce
  • Method for producing granular soy sauce and granular soy sauce
  • Method for producing granular soy sauce and granular soy sauce

Examples

Experimental program
Comparison scheme
Effect test

example 1-a1

[0052]80 Grams of powdered soy sauce according to the present invention (produced by KIKKOMAN CORP.; powdered soy sauce used in all of Examples and Comparative Examples to be presented later is the product of KIKKOMAN CORP.), 20 g of puffed (pregelatinized) rice flour according to the present invention (will hereinafter be referred to as puffed rice flour), and 5 cc of an edible oil according to the present invention were used. The puffed rice flour used was Puffgen (registered trademark) produced by KIKKOMAN CORP. The edible oil used was PANACET (registered trademark) produced by NOF CORPORATION. PANACET (registered trademark) is an example of an oil or fat consisting essentially of a triacylglycerol (TAG) formed by the ester linkage of a fatty acid having 6 to 10 carbon atoms and glycerol. This product will hereinafter be called a TAG-containing oil or fat.

[0053]Of the total weight of the powdered soy sauce and the puffed rice flour, 80% was accounted for by the powdered soy sauce...

example 1-a2

[0055]The weight of the TAG-containing oil or fat was set at 10% (outer percentage) with respect to the total weight of the powdered soy sauce and the puffed rice flour. Concretely, its weight percentage was set at 10 cc. The weights of the powdered soy sauce and the puffed rice flour were the same as those in Example 1-A1. Powdered soy sauce (Example 1-A2) was obtained in the same manner as in Example 1-A1.

example 1-b1

[0058]80 Grams of the powdered soy sauce according to the present invention, 20 g of starch rendered porous by enzyme treatment according to the present invention (will hereinafter be referred to as porosity-imparted starch), and the TAG-containing oil or fat according to the present invention were used. The porosity-imparted starch used was Ronfudo OWP (registered trademark) produced by NIPPON STARCH CHEMICAL CO., LTD. The TAG-containing oil or fat used was the same as in Example 1-A1. Of the total weight of the powdered soy sauce and the porosity-imparted starch, 80% was accounted for by the powdered soy sauce, and 20% was occupied by the porosity-imparted starch. The TAG-containing oil or fat constituted 5% (5 cc; outer percentage) of the total weight of the powdered soy sauce and the porosity-imparted starch.

[0059]The powdered soy sauce and the porosity-imparted starch were placed in the container, and mixed with stirring. Further, the TAG-containing oil or fat was placed in the...

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PUM

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Abstract

Granular soy sauce is obtained by mixing an edible oil, powdered soy sauce, and at least one porous material selected from the group consisting of pregelatinized rice flour, pregelatinized corn meal, and starch which has been rendered porous by enzyme treatment; and granulating the mixture.

Description

TECHNICAL FIELD[0001]This invention relates to a method for producing granular soy sauce, and granular soy sauce.BACKGROUND ART[0002]So far, powdered soy sauce has been known which is produced by dissolving an excipient, such as dextrin, in soy sauce, and then spraying the soy sauce to dry it (so-called spray drying).[0003]Since powdered soy sauce is hygroscopic, it tends to adsorb water contained in the air. The powdered soy sauce, which has absorbed water, undergoes mutual adhesion of its powder particles, resulting in caking. Since Maillard reaction proceeds, moreover, water arises from the powdered soy sauce, and this water also contributes to caking of the powdered soy sauce.[0004]Powdered soy sauce products prevented from the above caking include the following:[0005]There are powdered soy sauce obtained by swelling starch or the like to form a puff, coating powdery soy sauce with the puff, and further adding a binder thereto (see, for example, Patent Document 1); and a powder ...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
CPCA23L1/238A23L27/50
Inventor MATSUI, DAISUKEOKABE, HIROMIMIZUTANI, TOMOKO
Owner KIKKOMAN CORP